Asian Rice and Vegetable Bowl With Eggs and Chili Sauce
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2/3 cup short-grain brown rice
- 1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
- 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
- 3/4 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 bunch broccoli, cut into florets
- 2 red or yellow bell peppers, thinly sliced
- 2 carrots, peeled and cut into thin sticks
- 2 tablespoons plus 1 teaspoon canola oil
- 4 large eggs
Directions
- Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
- Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
- Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.
Nutritional Information
- Per Serving
- Calories 344
- Fat 16g
- Sat Fat 3g
- Cholesterol 212mg
- Sodium 848mg
- Protein 12g
- Carbohydrate 42g
- Sugar 11g
- Fiber 6g
- Iron 2mg
- Calcium 84mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
This dish is also tasty with poached eggs. Or go the classic Asian route: Divide the rice and vegetables, while still hot,
among bowls and stir a raw egg into each.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
